This week at the Farmers Market

Rough Draft Atlanta is partnering with Community Farmers Markets to let you know what’s in season at your local market. Each week, we’ll share a list of ingredients that are farm fresh as well as a couple of recipes including those products that you can try at home. 

Here’s what we’ve got for you this week: Apples, pears, muscadine grapes, watermelon, tomatoes, gold and red potatoes, winter squash like spaghetti, butternut, acorn, and dumpling, peppers like bell, shishito, aji dulce, padron, and cubanelle, okra, eggplants, garlic, the last of the summer squashes, herbs like basil, thyme, rosemary, fennel, flower bouquets with dahlia, zinnia, sunflowers, etc, microgreens, gourmet mushrooms like oyster and lion’s mane, eggs, honey, beef, pork, chicken, duck, broths, breads, jams, ferments, fresh juices, pastries and sweet treats including gluten-free options, smoked trout and salmon, raw and flavored pecans, honey, coffee, teas, pickles, cocktail mixers, ghee, cooking oils, vinegars, hot sauce, homemade pasta and sauces, spice blends, pet treats.

Atlanta non-profit Community Farmers Markets (CFM) has been building community through farmers markets since 2011. Operating five weekly outdoor farmers markets and seven farm stands at MARTA stations is one of the strategies by which the organization addresses food access in Atlanta. CFM also offers educational programming in the community, financial incentives to make local food more affordable, and professional development for small businesses. See you at the farmers markets!

Late Summer Cous Cous Recipe:

Ingredients:

• Garlic
• Zucchini
• Bell pepper
• Tomatoes
• Onions 
• Choco cola tomatoes (cherry tomatoes)
• Radish
• Microgreens 
• Arugula 
• Thyme
• Salt
• Paprika
• Ground mustard powder
• Vegetable stock
• Lemon
• Capers
• Couscous

Directions:

1. Cook couscous using proper couscous to liquid ratio. You can search online for this and use this info according to your serving size. 
2. Use half water and half vegetable stock for your liquid and bring up to boil with a few sprigs of thyme and a healthy pinch of salt in the pot. 
3. Once boiled, pour couscous into hot water, stir to evenly space couscous out and allow it to sit with lid on pot. The couscous will quickly soak up the stock water in just a couple minutes. 
4. Zest lemon and squeeze some lemon juice in it, then fluff the couscous gently with a fork and set aside.
5. Chop as much garlic your taste buds desire, dice onion and cook to sweat in a pan with a few sprigs of thyme, a pinch of salt, and at least 1 tspn of paprika and ground mustard in olive oil (medium low heat). 
6. In the meanwhile, dice your large tomatoes (at least 2) and toss in the same pan. Turn up the heat one notch and let the tomatoes reduce down with a pinch or two of salt. If it looks as though the water has evaporated from the tomatoes too much, add a splash of vegetable stock and cook for a couple more minutes until the tomatoes have reduced down with a small amount of liquid still in the pan. 
7. Add a squeeze of 🍋 and desired amount of capers and give a quick stir. At this point, you can take both sprigs of thyme out of the sauce and couscous and toss away. 
8. Cut zucchini however you please and cut the choco cola tomatoes in halves or quarters. 
9. Add sauce, tomatoes and zucchini to your couscous and toss until everything is incorporated. 
10. Serve in a bowl or plate and sprinkle some micro-greens on top! 

Crispy Okra Recipe:

Ingredients:

• 1 lb okra (4-5 cups whole pods)
• 1 tbsp olive oil
• 1 tsp coarse kosher salt
• ½ tsp fresh cracked black pepper
• Cajun-style seasoning

Cajun-Style Seasoning:

• 1 Tbsp smoked paprika 
• 2 tsp dried onion 
• 2 tsp dried garlic 
• 1 tsp black pepper 
• 1 tsp cayenne (feel free to omit or use less if you prefer less spicy)
• 1 tsp dried oregano (dried thyme or an Italian seasoning blend will work here, too)

Directions:

1. Wash and dry okra thoroughly. Slice each pod in half lengthwise, then place into a bowl. 
2. Add oil, salt/pepper and, if desired, Cajun-style seasoning. Toss until evenly coated. 
3. Prepare baking sheets with foil, if desired for an easy clean-up. If you have a baking rack, feel free to use it for crispy okra with less time and tossing! Either way, spread okra evenly in one layer, making sure no pods are touching or overlapping. 
4. Set a timer and bake for 15 minutes, tossing at least once halfway through (if you forget, that’s okay! The toss just helps ensure more crispiness and less burned edges). 
5. If the timer rings and the okra isn’t crispy enough to your liking, add another 3-5 minutes.
6. Remove from the oven, let cool slightly and taste. Sprinkle on more Cajun seasoning, if desired. 
7. Enjoy and share immediately!

The recipe for Late Summer Cous Cous can be found on Community Farmers Markets’ Instagram, and the recipe for Crispy Okra can be found in Community Farmers Markets’ Okra Recipe E-Book.